pomelo egg tarts

1

The egg tart skin is frozen. Remove it first and warm it up. It takes about 5 to 10 minutes. Our microwave grill can only hold 4 at a time, which is obviously not enough to eat and is very depressed. Next time, don't use the grill, try putting it directly on the baking sheet.

2

Make egg tart water while the skin warms up. Break the egg. (I saw many posts saying that they only need egg yolks, but this way the egg white is wasted. The egg tart above is made by me using the pure egg white left over from last time. The only difference is that the aroma of the egg yolk is stronger and the color is darker. It turns out that egg whites can also be used.) It is best to remove the navel and the film surrounding the yolk inside to make the taste more delicate. Add regular flour and corn starch, add light or condensed milk, and dilute with a small amount of milk if it is too thick. Stir well.

3

Pour the mixed egg tart water into the egg tart skin until 7 - 8 minutes full. Put in the microwave and select the barbecue function for 10 minutes. At this time, you can already smell the strong aroma of milk. The egg tarts are ripe, but they are not crispy enough. Add honey grapefruit sauce and bake for another 5 minutes. The crispy golden pomelo egg tarts are ready.

1. If you use condensed milk for the tart filling, there is no need to add extra sugar, as condensed milk is very sweet, and honey pomelo jam will be added later. The honey pomelo jam is homemade; please refer to other posts on making honey pomelo tea. I tried store-bought blueberry jam, but it was far less fragrant than the pomelo jam. 2. Do not use condensed milk for diabetics, and try to avoid adding honey as well. You can add a small amount of sugar substitute to the tart filling; Ganzhiyuan's Ami sugar is a good choice. 3. Store leftovers in the refrigerator. When you want to eat them, take them out and microwave for 1 minute, or heat using the light wave mode for 5 minutes for better results.